SPORES OF CLOSTRIDIUM PERFRINGENS A.T.C.C. 3624 (HEAT-SENSITIVE) AND N.C.T.C. 8239 (HEAT-RESISTANCE) WERE INOCULATED IN SAUSAGE BUTTER (100/G- 150X10 3/G), WHILE SPORES OF STRAIN N.C.T.C. 8239 WERE INOCULATED IN THE MIXTURE OF PROCESSED CHEESE (210/G-61X10 3/G), BEFORE HEATING. IT WAS OBSERVED THAT DURING THE HEATING PROCESS THE SPORES WERE KILLED AT 60 C - 80 C, TEMPERATURE WHICH IS ΝOT USUALLY DETRIMENTAL FOR SPORES. THIS WAS ATTRIBUTED TO AN INITIATION OF GERMINATION DURING THE HEATING OF SAUSAGES THROUGH THE ZONE OF 25 C -50 C. THE PERCENTAGE OF SPORES WHICH FINALLY SURVIVED DURING THE HEATING OF SAUSAGES AT 75 C - 80 C FOR 20-24 MIN, DID NOT EXCEED 10% OF THE INITIAL POPULATION. A REDUCTION OF THE SPORE NUMBER BY 1 TO 2.63 LOGS WAS OBSERVED. DURING THE STORAGE OF COOKED SAUSAGES AT 20 C, FOR 8 DAYS, NO MULTIPLICATION OF THE SURVIVED SPORES OF C. PERFRINGENS WAS OBSERVED, WHILE AT 32 C THE RELEVANT GROWTH OF C. PERFRINGENS WAS STATISTICALLY SIGNIFICANT (P&lt;0.05) IN 19 OUT OF 24 EXPERIMENTS. THE INCREASE OF THE ACTUAL NUMBERS RANGED FROM 2.13 TO 5.83 LOGS. (SHORTENED)